This is really good served with grilled beef fillet, alongside horseradish mash (just make your creamiest mashed potatoes and add lashings of horseradish), with a whole baked snapper, or with a straight-from-the-oven goats’ cheese quiche.
Cool beets to a temperature you can handle. Put on some gloves (to prevent staining hands), remove foil and peel either with your fingers or a small, sharp knife. Halve beets and pour vinegar over and add salt. Toss well and leave to cool completely.
Just before serving pour oil over beets, add nuts and toss it all together.
© 2003 Peter Gordon. All rights reserved.